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Sticky Sweet Chili Chicken Thighs Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 40m
  • Total Time: 0h 55m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian

Description

These Sticky Sweet Chili Chicken Thighs feature juicy, bone-in, skin-on chicken thighs seared to golden perfection and baked in a sticky, flavorful sweet chili sauce made from honey, soy sauce, garlic, ginger, and rice vinegar. Finished with a drizzle of sesame oil and garnished with green onions and sesame seeds, this dish offers a perfect balance of sweet, savory, and spicy notes with a wonderfully crispy skin.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil

Sauce

  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon cornstarch

Garnish

  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
  2. Dry the Chicken: Pat the chicken thighs dry thoroughly with paper towels to remove excess moisture for crispier skin.
  3. Season Chicken: Season both sides of the chicken thighs evenly with salt and black pepper.
  4. Heat Oil in Skillet: Heat olive oil in a large ovenproof skillet over medium-high heat until hot.
  5. Sear Chicken Skin-Side Down: Place chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy.
  6. Flip Chicken: Turn the chicken thighs over and cook for another 2-3 minutes to brown the other side.
  7. Make Sauce: In a small bowl, whisk together soy sauce, honey, sweet chili sauce, rice vinegar, minced garlic, grated ginger, and cornstarch until smooth.
  8. Remove Skillet from Heat: Take the skillet off the stove to prepare for baking.
  9. Add Sauce to Chicken: Pour the prepared sauce evenly over the seared chicken thighs in the skillet.
  10. Bake Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  11. Prepare Garnish: While baking, slice green onions and have sesame seeds ready for topping.
  12. Add Sesame Oil: After removing the skillet from the oven, drizzle sesame oil over the chicken thighs for added aroma and flavor.
  13. Garnish: Sprinkle sliced green onions and sesame seeds over the chicken to add freshness and texture.
  14. Rest: Let the chicken rest for a few minutes to allow juices to redistribute, ensuring moist and flavorful meat.
  15. Serve: Serve the sticky sweet chili chicken thighs with your choice of sides and enjoy.

Notes

  • Patting the chicken dry before searing is key to achieving crispy skin.
  • Using an ovenproof skillet allows you to sear and bake in the same pan, minimizing cleanup.
  • If you don’t have cornstarch, you can substitute with arrowroot powder or potato starch.
  • Adjust the amount of sweet chili sauce or honey to control the sweetness and spice level to your taste.
  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Find it online: https://yummymealmaker.com/sticky-sweet-chili-chicken-thighs-recipe/